Guatemala Groceries
Last inspected: Jul 23, 2025
86
Score
Guatemala Groceries appears in inspection records eight times, starting in 2024. The most recent visit was on Jul 23, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have flagged additional issues, ticking from six violations up to seven.
Proper hot holding temperatures comes up most often, recorded eight times in the inspection record.
That puts the facility ahead of the local pack: the average Central Falls restaurant scores 82. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jul 23, 2025
Re-Inspection
3 minor violations.
View 3 violations
Physical facilities not in good repair
Inspector notes: The ceiling and walls in the prep room are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The kitchen hood and surrounding stove areas have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit in kitchen was observed in poor repair. Unit was out of service prior to inspection. No foods can be placed in unit until repaired and can maintain an internal food temperature of 41 degrees Fahrenheit or below.
4-501.11
86
Jul 16, 2025
Re-Inspection
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bolos de papas and bolos de yuca were observed held at 123 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the prep unit cooler were observed held at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/temperature abused foods were voluntarily disposed of. Foods that were recently placed in unit were placed in other refrigeration. Prep unit was unplugged and taken out of service during time of inspection.
3-501.16(A)
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection. Owner states that additional staff will be enrolled in food safety course.
2-101.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. PIC to maintain refrigerator logs and hot holding logs. Logs to be available upon re-inspection.
2-103.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit in kitchen was observed at 51 degrees Fahrenheit. Unit was taken out of service during time of inspection. Unit was unplugged. Unit must be properly adjusted and/or replaced and can maintain an internal food temperature of 41 degrees Fahrenheit or below prior to use.
4-501.11
Physical facilities not in good repair
Inspector notes: The ceiling and walls in the prep room are in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Exterior evaporator enclosure was observed with an accumulation of leaves, litter and trash. Area to be maintained cleaned to prevent harborage conditions and proper mechanical functions.
5-501.115
52
Jul 7, 2025
Routine
2 critical violations. 4 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pork chops and chile rellenos were observed held at 114 and 128 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in cooler were observed held at 46-51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/temperature abused foods were voluntarily disposed of. Technician arrived during inspection and serviced walk-in cooler.
3-501.16(A)
Employees not reporting illness or health conditions
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. State written agreement provided to establishment during time of inspection.
2-201.11(A)
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection. Owner states that additional staff will be enrolled in food safety course.
2-101.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate. Temperature logs for refrigeration provided to establishment. Logs to be maintained and available for inspector review upon re-inspection.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. State guidance provided during time of inspection.
2-501.11
Food stored improperly or exposed to contamination
Inspector notes: Various Foods were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.11
Garbage & refuse properly disposed: facilities maintained
Inspector notes: Exterior evaporator enclosure was observed with an accumulation of leaves, litter and trash. Area to be maintained cleaned to prevent harborage conditions and proper mechanical functions.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls the kitchen preparation area (especially under equipment and prep table) have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of food containers have an accumulation of sticky residue and old labels.
4-601.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit in kitchen was observed at 50 degrees Fahrenheit. Unit was taken out of service to hold foods that require refrigeration for food safety.
4-501.11
39
Sep 4, 2024
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was actively being cleaned during time of inspection. Slicer cleaning and sanitizing aid provided during time of inspection.
4-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3 bay sink.
4-302.14
Sewage & waste water properly disposed
Inspector notes: The condensate from the deli display case is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not in good repair
Inspector notes: Coving by back door was observed in poor repair. The physical facilities must be maintained in good repair.
6-501.11
70
Aug 20, 2024
Routine
2 critical violations. 8 major violations. 4 minor violations. 6 corrected on site.
View 14 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Arepas, pickled vegetables, and yogurt drinks were observed for retail sale exceeding expiration dates and sell by dates. Food was placed in back stock area to return for credit.
3-501.18
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Arepas con queso in the reach-in/walk-in cooler were observed with mold to sight. Food was placed in back stock area to return for credit.
3-101.11
Person in charge not controlling unsafe operations
(corrected on site)
Inspector notes: Allergen advisory statement was lacking at hot food service counter. Sign was placed at time of inspection.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Both handwashing sinks in food preparation area and back prep room were observed with miscellaneous items in basin. No soap and paper towels were observed at handsinks. Handsinks were cleared of miscellaneous items and soap and paper towels were placed at handsinks.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. 3 bay sink was set up during time of inspection.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Salted Anchovies and Shrimps were observed held for sale at room temperature, label states to keep food at 38 degrees Fahrenheit or below. Food was placed in back stock area to return for credit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various prepared foods in walk-in cooler were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed during time of inspection. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3 bay sink.
4-302.14
Food stored improperly or exposed to contamination
Inspector notes: Food and single service items were observed stored on the floor in the basement. Food and single service items must be at least 6 inches above the floor.
3-305.11
Insects, rodents, & animals not present
Inspector notes: The condensate from the deli display case is draining into a container. Condenser was observed leaking in walk-in cooler 2. Condensate drainage and other nonsewage liquids must drain into a drain or other appropriate method.
5-403.12
Physical facilities not in good repair
Inspector notes: Coving by back door was observed in poor repair. Physical facilities must be maintained in good repair and proper adjustment.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Kitchen hood vents were observed with an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
27
Jun 28, 2024
Reinspection for Opening
No violations found.
100
Jun 25, 2024
Reinspection for Opening
3 critical violations. 2 corrected on site.
View 3 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was in process of being cleaned and sanitized during time of inspection. Guidance on how to clean slicer provided during time of inspection.
4-602.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Ham, bacon, salami, and raw pork were observed held at (43-49) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Ham was voluntarily disposed of. All other foods were placed into other refrigeration to blast chill. Product was observed stored in excess in deli case. Establishment must not store foods beyond load limit. Ambient of unit was 38 degrees Fahrenheit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Fried Green Beans, Fried chicken and pastelitos were observed held at (122-131) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated to a minimum of 165 degrees Fahrenheit during time of inspection. Units were also adjusted to higher temperatures.
3-501.16(A)
64
Jun 13, 2024
Opening
3 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods in deli display case were observed held at (46-51) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All TCS foods were voluntarily disposed of during time of inspection. Equipment taken out of service to hold TCS/PHF foods. Potentially hazardous foods cannot be placed in this cooler until foods can hold an internal temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during time of inspection.
4-602.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as milk) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Chicharron packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Food was removed from self-service sale during time of inspection. Packaged foods must be properly labelled when placed out for self-service sale.
3-602.11
Physical facilities not in good repair
Inspector notes: Opening was observed under 3 bay sink. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Handwashing sign not posted
Inspector notes: Handwashing signs are lacking at all handwashing sinks. PIC informed.
6-301.14
50
Frequently Asked Questions
When was Guatemala Groceries last inspected?
The most recent health inspection at Guatemala Groceries on file is from Jul 23, 2025. The public record contains eight inspections in total.
What is the most common violation at Guatemala Groceries?
Across the inspection record, proper hot holding temperatures has been cited eight times, more than any other issue at Guatemala Groceries.
How does Guatemala Groceries compare to other restaurants in Central Falls?
Guatemala Groceries most recently scored 86 out of 100, which is higher than the Central Falls average of 82.
Has Guatemala Groceries's inspection record improved over time?
No. Recent inspections at Guatemala Groceries have flagged more violations than earlier ones, ticking from about six per visit to around seven more recently.
What does a low risk rating mean?
A low risk rating at Guatemala Groceries means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants